Crispy Hot Honey Chicken Alfredo

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 4 boneless skinless chicken thighs (about 1.5 lbs)
• 1/4 cup Fit Flour (code: SHREDZ) or regular flour
• 2 large eggs
• 1.5 cups panko breadcrumbs
• 1/2 cup freshly grated parmesan
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp Italian seasoning
• 1 tbsp garlic powder
• Salt & pepper to taste
• Salt & pepper to taste
• 1/4 cup honey
• 1/4 cup hot sauce
• 8 oz protein fettuccine pasta
• 1 cup nonfat Greek yogurt
• 1/2 cup low fat cottage cheese
• 1/2 cup freshly grated parmesan
• 3 garlic cloves
• 1 tsp chicken bouillon
• 1 tbsp light butter
• 1/4 cup skim milk
• 1/2 to 3/4 cup pasta water

Instructions

1. Season the chicken thighs with salt, pepper, Italian seasoning, and garlic powder.
2. Coat the chicken by dredging it in flour, dipping it in beaten eggs, and then pressing it into a mixture of panko, parmesan, parsley, Italian seasoning, garlic powder, salt, and pepper.
3. Air fry the chicken at 400°F for 14 to 16 minutes, turning halfway through.
4. Combine honey and hot sauce in a pan over medium heat, simmering until thickened, then toss the cooked chicken in the mixture.
5. Boil the pasta according to the package directions, reserving approximately 3/4 cup of the pasta water before draining.
6. Blend the Greek yogurt, cottage cheese, parmesan, garlic, chicken bouillon, and skim milk until the mixture is smooth.
7. Melt the butter in a skillet over low heat, remove from the heat source, and stir in the blended yogurt mixture.
8. Slowly whisk the reserved pasta water into the skillet until the sauce reaches a creamy consistency, ensuring the sauce does not boil or simmer to prevent curdling.
9. Combine the pasta with the sauce and serve topped with the hot honey chicken.